2 cloves Garlic Divided 2 sprigS Fresh Rosemary Divided 6 sliceS French Bread 6 Scampi (May Substitute Large Shrimp Peeled And Deveined) 3/4 cup Garbanzo Bean Canned 3/4 cup Water 3/4 cup Tuscan Cauliflower Julienne (May Substitute White Cauliflower)
Cut one of the garlic cloves in half place it in a skillet with extra virgin olive oil and one sprig of rosemary.
heat garlic and rosemary over medium heat for 5 minutes or until garlic turns golden.
add the garbanzo beans and water. Season to taste with salt and pepper, simmer for five minutes. discard the rosemary.
place mixture in a blender and add a little olive oil if needed. The consistency must be quite firm, but the texture must be smooth.
fry the bread in a skillet until crispy with a little olive oil, place the bread on a serving plate. Heat additional extra virgin olive oil in the same skillet. stir-fry the tuscan cauliflower season with salt and pepper. Remove from skillet and set aside.
heat additional extra virgin olive oil in a skillet and stir-fry scampi tails with a sprig of rosemary and the remaining garlic clove.
spread the garbanzo beans sauce on each slice of bread, place a scampi tail on top of each one, top with the cauliflower, and garnish with a hint of olive oil.